Serves 4

For the salsa:
1 tbsp olive oil, plus extra for drizzling
Knob of butter
4 shallots, thinly sliced
4 garlic cloves, crushed
500g cherry tomatoes, halved
Salt and black pepper
2 tbsp balsamic vinegar
4 tbsp fresh basil, chopped, plus extra for serving

For the salmon:
4 salmon fillets
1 tsp dried oregano
Zest of ½ a lemon

1. Heat the olive oil and butter together in a large pan over a medium-high heat. Add the shallots and garlic and cook for two minutes until softened and fragrant.
2. Add the cherry tomatoes with a pinch of salt and pepper. Cook for 7-8 minutes, stirring frequently, until the tomatoes have broken down.
3. Add the balsamic vinegar and cook for 2-3 minutes further. Remove from the heat and stir in the basil. Add extra seasoning if needed.
4. Preheat the grill to a high heat. Place the salmon fillets on a baking tray lined with parchment paper and drizzle with olive oil. Sprinkle with the oregano and lemon zest and season with salt and pepper.
5. Grill the salmon for 6-8 minutes or until cooked through to your liking.
6. Serve the salmon with the warm salsa, topped with some extra chopped basil.

Per Serving
356kcals, 21.2g fat (4.5g saturated), 8g carbs, 3.4g sugars, 35.6g protein, 1.8g fibre, 0.146g sodium